Brown broth. Basis for sauces, gravy

Category: First meal
Brown broth. Basis for sauces, gravy

Ingredients

bones of beef, pork, lamb, from poultry
salt pepper taste

Cooking method

  • The brown broth is indeed darker than conventionally cooked. Bones specially prepared for cooking such broth give brownness.
  • Bones, the usual recommendations - completely meat-free, these are sold everywhere, but the presence of a small meat is not a hindrance. It is advisable to chop them as small as possible, for a more complete extraction of taste and aroma from them. Shop and market bones are crushed enough.
  • I put the bones on a baking sheet tightly, but in one row. They are baked before frying, at least 1-1.5 hours. If you can set t, then about 160 *, I have a gas oven, they are baked until brown, to the smell of fried. I slightly grease the baking sheet with any melted fat or pour in a thin layer of vegetable oil so that the bones do not stick. Bones are suitable for both animal and bird. Poultry roasts faster. You can also fry the bones in AG on a solid pan (in a frying pan), with turning over.
  • I put the fried, deliciously smelling bones in a saucepan = slow cooker = slow cooker, pour water and cook over very low heat = on the program * stewing, simmering * = on High (high) 8-12 hours. Bird bones cook faster than animal bones.
  • Slow cookers vary slightly in temperature at high and low, so the main thing is that there is no obvious boil.
  • I pour water from the calculation - 3 heights of the layer of bones, that is, if the layer of bones in the pan is 10 cm, then the height of the water layer is 30 cm, then you will not have to evaporate, the broth turns out to be well concentrated. If you are cooking, then the lid of the pan is slightly open. And the amount of water - to taste, you can make a less concentrated broth. I add salt immediately, about 1 tsp. for 1 liter of water, then you can add. Black pepper - optional.
  • I do not cook broth with roots and vegetables, because it is used as a base for sauces and gravies, which have their own composition of vegetables. Both vegetables, and especially onions, reduce the storage time of the finished broth.
  • The finished broth is much darker than usual, with a thick aroma. I don't skim the broth. I pour out a very hot broth, right from the dishes in which it has just been cooked - I take out the bones, they are thrown away, 300 ml - 1 liter cans, a metal strainer on the neck, put a gauze (bandage) in 2-3 layers in the strainer, filter the broth ... As the gauze gets clogged, I change it to a new one, to throw it away. Banks for spinning and cold.
  • The fat, as the broth cools in the jar, collects on top and additionally seals the broth.
  • Such a concentrated * fried * broth is good for sauces, as a flavor enhancer in soups.

Note

Try - any meat fried with a bone - remove the meat from the bones, serve for food, and on these - both pickled and fried bones, cook the simplest pea soup, it's good to put the fried fat edges from the meat into it, the husband will say * thank you *
this is the simplest use of fried bones, as they say - let's not let any yummy rush into the trash can.
Photo gawala




Broth - meat, fish, mushroom or vegetable broth. The broth is used to prepare filling and transparent soups, borscht, and also used as an independent dish. For a family of 4, 1 liter of liquid is prepared, however, taking into account the cooking time and evaporation, this amount should be increased by 0.25-0.5 liters. To obtain a strong meat broth, the meat is cut into small pieces and put on fire in cold water. The flavors and extractives contained in the meat pass into the broth and give it its characteristic flavor.If you want to keep the meat juicy, put it in boiling water without cutting it. The foam formed during cooking is removed with a slotted spoon. Aromatic substances should be put into the broth in moderation (for 1 liter of broth - 1 bay leaf, 2-1 ^ 3 black peppercorns) 10-15 minutes before cooking. Roots of parsley, celery, spinach, washed and cut into cubes, are placed in the broth raw or sauteed 20-30 minutes before the end of cooking.

Bast1nda
Irsha, How interesting! I never thought of that. I just put these bones on the meat and cooked a disposable broth for the soup. Interesting. You can prepare the broth for the future in small containers and prepack it.
Irgata
Natalia, yeah, I don’t throw away bones either. But brown broth, you see, is specially cooked. And what - quite a budget - the bones are cheap. And a long cooking is only good for them, you can't spoil it. The meat can not be guessed with the time of languor and toss it to a cotton state
Bast1nda
Irsha, so the fact of the matter is that I cook a good broth right away and for soup, well, sometimes I pour myself a little in a container and in the freezer, I will arrive late, I can warm up and eat.
But I don’t use it for the sauce, I’m not sorry, but somehow I don’t cast it. And then I cooked it, poured it for sauces specifically or in pea soup for flavor. In general, it is interesting and such bones are sold here at a cheap price.
Scarecrow
Yes, such things need to be prepared once for future use. Because there are a lot of body movements for one time to cook gravy. I did it, poured it, then use it. A very useful thing! Need to try. Moreover, freeze one thing once: broth or sauce. Or pour the broth in portions and then cook the sauces little by little. Or it is better to boil the broth, boil the sauce and pour the final product and freeze. I’ll tell you how the frozen / defrosted sauce behaves later, I have already stuffed the container into the freezer!))
Irgata
Nata, broths freeze normally

you also need to try the sauce, well, at least throw it on the balcony - it is below 0 *, do not take up the freezer (who has a balcony with a minus t)
Scarecrow
Irsha,
Broth - yes, but I would not like to freeze something twice (first the broth, and then the sauce from it). And to cook the sauce in small portions is terribly lazy))). But if freezing the finished sauce still does not grow together, then, of course, I will stop at freezing the broth.)))
brendabaker
Irsha,
Ira and you in a white Kenwood on what mode do you slowly brew this broth?
I'm afraid to leave on Hai for the night, it still gurgles.
And the second question is about foam. Do you immediately cook the baked bones, or somehow you will belted with a tambourine so that there is no foam? Or won't she?
I want to go to bed right away, but I'm afraid for my favorite gadget
Irgata
Quote: Scarecrow
but I would not like to freeze something twice
but sauce, like broth, can also be in jars

although frozen will of course keep longer
and safer


Added Wednesday 04 Jan 2017 03:01 PM

Oksana, brendabaker, in white kenwood - on high, in black - on low, he has become a little hotter now, the guy is aging, the main employee

I folded the bones, poured it with water and that's it, the foam, like when cooking on the stove, no, it settles quickly

and the bones are already fried, everything has already baked in them, so there is almost no foam, then strain the broth, let it cook for itself as it is

do not be afraid for the slow, the temperature in it is not high, languishes quietly
Fifanya
Thank you Irisha. Dont know. Took to bookmarks
Helen
Very useful info ...
Irgata
Simplicity and ease of execution - and we, girls, want to go to the kitchen.
aprelinka
Irsha, Irin, I've been thinking about this for a long time, but here's the recipe
I have a question: there is a mv-sv brand 6051. in manual mode from 25 degrees and many hours (it seems 24)
how much to put a la in slow?
Irgata
Elena, aprelinka.95 * for 8-10 hours

and if there is a mode * extinguishing *, but it cannot but be - then it is possible, it also holds about 100 *
aprelinka
Irina, there is also extinguishing, manual is more reliable) I will try to accomplish my goal. Now after the holidays
Irin, rationalization proposal: Is it possible to throw links right here with sauces based on such broth? I honestly only have the basic red sauce in my head from the food service recipe book. But I never tried to cook it (((() and now I want
Irgata
in our catering Natasha-Chuchelka , a link to her red sauce is here, universal gravy

what i do:
- the most delicious and simple is red gravy, Natasha showed it to us, this is for cutlets, meatballs, boiled meat, cabbage rolls, beans
- the same, but without flour, to rice, potatoes, pasta, beans
- broth itself as a flavoring additive in soups
- buckwheat loves to cook on such concentrates
- moreover, for example, if you pour pasta with such a broth, then it is tasty, and if you cook it on it, it is not tasty, the same about rice

Well

and so - any combination of vegetables + broth concentrate - variations according to Natasha red gravy


Added Wednesday 04 Jan 2017 11:16 PM

🔗

wow .. food creatives
Irgata
Frying seeds with milk powder.
Cook Like Blumenthal Heston # 2

Irgata
I got hooked on cooking pork ribs.
Or in a slow cooker on * SOUP * I cook = ribs + onions, tomatoes, vegetables without potatoes, which give a good sauce. I always put the bowl full, the time is 3-4 hours, + and sometimes it is heated.
Or in a slow cooker on * HI *. 5-6 hours.

After such cooking, the bones are removed almost unhindered. I collect them. The ribs are salted, poured, even some fried. They are soaked in vegetable juice.

In a 5-liter multi, fill it up again, salt, and boil them for 2 hours. After boiling, the bones go under the bush to stray dogs.
And I pour the rich, golden broth into bottles and jars under a twist and into the refrigerator. For quick soups, for bread dough, for sauces.
Ilmirushka
Irina, infected with broths. I used to freeze only mushroom for future use. Now I will throw myself on the bones! Thank you!
Irgata
Ilmira, we take out all the tastes from the meat.
Asya Klyachina
Ira, how interesting. I just didn't throw away the bones from smoking, I cooked broth from them. We will know now how to make delicious soup from an ax.))

Irgata
Asya Klyachina, exactly - folk all methods of economical management of the economy

and bones in business
Jackdaw-Crow
Ira, are pork ridges suitable for such a broth?
Irgata
Quote: Jackdaw Crow
pork backs
Galina, will do. Any bones will do.
Jackdaw-Crow
Fine! Boom to try!
gawala
And I made goulash with the addition of this broth. We really enjoyed.

Brown broth. Basis for sauces, gravy
Irgata
wow !! what a beautiful goulashik !!! yes, this broth sometimes helps out as a flavoring additive, even just to potato soup

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